Char Siu Bao Recipe

Activate yeast and mix

In a small bowl combine warm water (about 105–115°F / 40–46°C) and 1 tablespoon of the granulated sugar. Sprinkle the instant yeast over the water, stir, and let sit 5–8 minutes until foamy. In a large mixing bowl whisk together flour, remaining sugar (2 tbsp), baking powder, and salt.

Form dough

Make a well in the flour mixture. Add the foamy yeast mixture, whole milk, vegetable oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or knead 4–5 minutes in a stand mixer on medium speed). The dough should be soft but not sticky; add small amounts of flour only if too wet.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Divide and rest

Punch down the dough and turn onto a lightly oiled surface. Divide into 12 equal pieces (about 50–60 g each). Shape each into a smooth ball, cover with a damp towel and rest 10–15 minutes to relax the gluten.

Prepare pork

If not already cooked, finely dice raw pork shoulder into small 1/4-inch pieces. Heat 1 tsp vegetable oil in a skillet over medium-high heat. Add minced garlic and cook 20–30 seconds until fragrant. Add diced pork and stir-fry until cooked through and starting to brown, about 4–6 minutes.

Season and glaze

In a small bowl combine char siu sauce, hoisin, soy sauce, oyster sauce, brown sugar, and sesame oil. Pour the sauce over the cooked pork and stir to coat. Reduce heat to medium and cook 1–2 minutes to let flavors meld.

Thicken filling

Mix cornstarch and 2 tsp water to form a slurry. Pour the slurry into the pork mixture and stir for 30–60 seconds until the filling thickens and becomes slightly glossy. Remove from heat and stir in minced green onion. Taste and adjust seasoning (add a pinch of salt or sugar if needed). Let filling cool to room temperature before assembling (important so dough doesn't become soggy).

Roll buns

Working with one dough ball at a time, flatten each ball with your palm then roll into a 4–5 inch round about 1/8–1/4 inch thick, with the center slightly thicker than the edges. Keep other dough balls covered to prevent drying.

Fill and pleat

Place about 1.5 tablespoons (approximately 15–18 g) of cooled char siu filling in the center of each round. Lightly brush the edge of the dough with a little water to help seal. Gather the edges up and pleat to seal the bun at the top, twisting slightly to close. Pinch to secure. Place each bun seam-side down on a parchment paper square.

Final proof

Arrange buns in the steamer basket leaving space between them to expand. Cover loosely and let proof 20–30 minutes at room temperature until slightly puffy.

Steam

Bring water in a steamer pot to a rolling boil. Place the steamer basket over the boiling water, cover, and steam the buns over high heat for 12–15 minutes. Do not lift lid during steaming. After time is up, turn off heat and let buns sit covered for 3–4 minutes to prevent shrinkage from sudden temperature change.

Serve

Carefully remove buns from steamer, transfer to a platter, and serve warm. Buns can be enjoyed plain or with extra char siu sauce for dipping. Leftover buns refrigerate up to 3 days or freeze for up to 1 month; reheat by steaming 8–10 minutes from refrigerated or 12–15 minutes from frozen.